CINNAMON ROLLS FROM FROZEN BREAD DOUGH - EASY RECIPE ...
Made with frozen bread dough, these cinnamon rolls are super-easy to make and super-tasty without all the work.
Provided by J Jones
Categories Breakfast Bread
Total Time 2 hours 10 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 20 rolls
Number Of Ingredients 9
Steps:
- Lightly grease 2 round cake pans with butter.
- Roll bread dough out to an 18x6-inch rectangle and brush with melted butter. Mix brown sugar, walnuts, and cinnamon in a bowl; sprinkle over dough. Roll dough into a log, starting at the long edge. Moisten edge with a little water; seal the edge. Cut log into 20 slices; arrange rolls, cut sides down, in prepared cake pans. Cover with a towel and let rise in a warm place until doubled in volume, about 1 1/2 hours.
- Preheat oven to 350 degrees F (175 degrees C). Pour heavy cream over dough.
- Bake in preheated oven until golden brown, about 25 minutes.
- Stir confectioners' sugar, milk, and vanilla extract in a bowl until smooth, adding more milk or sugar as needed so the mixture is easily drizzled. Drizzle over warm cinnamon rolls to serve.
Nutrition Facts : Calories 151.5 calories, CarbohydrateContent 22.9 g, CholesterolContent 8.5 mg, FatContent 5.5 g, FiberContent 1.2 g, ProteinContent 2.8 g, SaturatedFatContent 1.8 g, SodiumContent 139.3 mg, SugarContent 12.2 g
EASY KETO CINNAMON ROLLS (NOT FATHEAD DOUGH) - KETOCONNECT
Soft cinnamon rolls topped with cream cheese frosting.
Provided by Megha Barot
Categories Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Yield 9
Number Of Ingredients 23
Steps:
- Preheat oven to 400°F and grease an 8-inch round cake pan with cooking spray or line with parchment paper.
- In a large bowl, whisk together the almond flour, coconut flour, erythritol, flaxseed, baking powder, xanthan gum, and salt.
- Add in the eggs, cream, melted butter, vinegar, vanilla and water into the dry ingredients and whisk well until combined using a hand mixer. Rest for 5 minutes. The dough will be very sticky.
- While the dough rests, mix Cinnamon Filling ingredients together in a small bowl. Set aside.
- With oiled hands, shape the dough into a ball. Place the ball between 2 large pieces of parchment paper and roll it into a rectangle to desired thinness. Spread the cinnamon filling onto the dough, leaving a 1-inch margin at the top empty.
- Using the parchment as an aid, roll the dough (towards the empty inch) up into a tight log. Seal the edge with wet fingertips.
- Cut the log crosswise into 9 equal pieces and transfer rolls to the prepared round cake pan.
- Bake for 5 minutes, then reduce oven temperature to 350 degrees F and continue baking for another 15-20 minutes until golden brown. If necessary, cover loosely with foil to prevent burning.
- Meanwhile, make the frosting by combining cream cheese, butter and erythritol in a mixing bowl. Use a hand mixer to whip until light and fluffy. Mix in vanilla and stevia; add cream 1 tablespoon at a time until a thick, spreadable icing comes together.
- Cool rolls before spreading frosting on them. Alternatively, you can spread frosting on immediately from the oven if you like more of a glaze.
- Best stored in an air tight container in the fridge up to 7 days or on the counter up to 2 days.
Nutrition Facts : Calories 295 kcal, CarbohydrateContent 10 g, ProteinContent 7 g, FatContent 26 g, FiberContent 5 g, ServingSize 1 serving
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